Short Ribs

Bone-in Short Ribs generally come from the chuck, plate, or rib areas of the animal. Cut in the English style, the 2-3" sections -- well marbled -- are intensely rich and flavorful.

A lesser known cut of meat, most Short Ribs have a healthy bit of fat, which can be trimmed before cooking or rendered out. Short Ribs are best prepared by slow cooking -- whether in a Dutch oven, an instant pot, or a roaster. Using a dry rub or seasoned with salt, pepper and garlic, it is best to sear the ribs in hot oil before turning down to relatively low heat. Wine or tomato sauce, or any combination of rustic vegetables, are often added. We sell as 3-4 Ribs per package. AVG. 3 - 4 lbs.